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Classic Chocolate Mousse

Classic Chocolate Mousse

We love a classic chocolate mousse & this delicious recipe made with Valrhona chocolate is no exception. Guanaja 70% Grand Cru develops an extraordinary bitterness, revealing a whole aromatic range of warm notes. As the first chocolate that Valrhona developed, this elegant flavour remains the French gourmet chocolatier’s benchmark variety to this day.
Course Dessert


  • 200 g Valrhona Guanaja 70% Chocolate
  • 3 Kangaroo Island Eggs available in store
  • 50 g La Perruche Cassonade
  • Pinch Fleur de Sel optional


  • Melt chocolate over bain marie in a heat proof bowl until melted.
  • (Alternatively) microwave in bursts stirring until desired consistency is reached, allow chocolate to cool to room temperature.
  • Separate eggs into two bowls, reserve both the egg whites & yolks.
  • Whisk the whites until stiff peaks form. Gently add sugar & whisk until there is no grittiness, add pinch of salt and set aside.
  • Gradually whisk in each egg yolk, one by one.
  • Fold a third of the egg mixture into the chocolate to loosen the mix
  • Gradually add the remaining egg mixture in 2 batches until no streaks remain.
  • Gently spoon mousse into serving bowls, glasses or ramekins and cover loosely with cling wrap before storing in the fridge.
  • Chill for a minimum of 2 hours before serving.


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